We bring forth wines with all our heart and mind. What we want is not the wines that are everybody's darling, determined by glaze, sweetness and amplification. We want to create tough and angular wines which are well-structured, strong and powerful.

During the process of wine-making we use cl as sical methods such as must fermentation and a long standing time. The quality of our wines is formed with the vine and not with any kind of technical refinements.

In order to reach concentration we thin out our vines using pruning shears instead of using any technical machines. That's how differences in vintage turn out in t as ting. And that's what makes wine interesting and alive.

We reject university forming of wines, whether by using must concentration or wooden chips.

Refering to our philosophy time plays a decisive role. In the course of our development we had to as certain that the best wines were the ones that had been given a long time for developing and growing. We are just at the beginning of a process of improvement and development. In this context time again plays an important role. Wine h as got more than two dimensions. Time could be the less understood dimension
of this cultural beverage. Wine does needs time – time for fermentation, for training form, for ripeness, for unfolding in
the glass.

While resting in the cellar tannins in red wines or the excerpt of acid in great white wines become velvety and smooth. That does not state that some wine, nevertheless, already can be enjoyed in its youth.

Unfortunately we do not pay enough attention to this com-
ponent, this dimension of wine. Often people want to take the grapes as soon as possible.

Our joy at wine, the wine-making and wine-tasting, is what we would like to import to our customers. That's our only desire!

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